Chipa - Hot Chewy Cheese Puffs!
Hot Thai Kitchen recipe - Pan-Asian/Thai
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
- 125 g grated parmigiano reggiano cheese (see note)
- 125 g grated fontina cheese
- 250 g tapioca starch
- 1/4 tsp salt
- 60 ml (1/4 cup) milk
- 40 ml orange juice
- 1 egg
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
In a large mixing bowl or in a stand mixer, add grated cheeses, tapioca starch and salt. Toss together to separate the cheese.
- 3
Add liquid ingredients and knead until a homogeneous dough forms. If using a mixer, use the paddle attachment to mix on medium-low speed until well combined (it may be crumbly, but there should be no more dry flour).
- 4
Turn the dough onto a clean work surface and knead a few more times to form a neat, smooth ball. Cut the dough into 4 portions and roll each portion into a log about 1 inch thick. Cut the log into 1- to 1.5-inch pieces. Set aside however much you want to serve today, and put the rest away in the freezer or fridge (they will last upto 2 weeks in the fridge); these must be served warm and they stale quickly, so bake only as much as you can eat in 1 day.
- 5
At this point, if the weather is warm and the dough is very soft, I pop the pieces of dough in the freezer for at least 5 minutes to firm them up before baking. I found that warm, soft dough spread too much in the oven. This was not a problem when I worked in cool temperature using cold ingredients taken straight from the fridge.
- 6
When ready to bake, place the pieces onto a sheet pan lined with parchment paper, leaving 2 inches of space in between them. Bake for 15-20 minutes or until the dough is puffed, the bottom is golden brown, and you start seeing cheese spots appear on the surface.
- 7
Serve hot and enjoy the cheesiness!
- 8
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